Peikes' Cookbook

Rye Bread First and Second Try

2012-01-14T22:54:00.000-08:00

Rye Bread First Try

Rye Bread The Second Try

I decided to have some more fun with the bread maker. I figured I would try doing some rye bread. The first try I used the recipe for rye bread that came with by bread machine. I was not so happy with it. It only had about an ounce and a half of rye flour to about 17 1/2 ounce of bread flour. I found it tasted to much like white bread and the texture was a bit dense. For the second try I increased the amount of rye flour to about 9 oz to about 10 oz of bread four. It seems much lighted and has more complexity. The only small issue I had with the second try is I cracked the cre\ust when pulling it out of the pan, but it is just cosmetic.

Recipe:

10 oz bread flour

9 oz dark rye flour

2 tsp salt

2 Tbsp margarine

3 Tbsp sugar

12.5 oz of water

1.5 tsp dry yeast

Throw it all in the bread machine and let it do its magic.

Burger of the Week

2012-01-10T19:46:00.000-08:00

Here we go, top to bottom:
Top of toaster hamburger bun
Dr. Pepper BBQ Sauce
Beef Fry
Sauteed Onions
1/2 lb beef patty
1/2 Sour Pickle
Romaine Lettuce
Chipotle Mayo
Bottom of the bun

Friday Night Postmortem

2012-01-10T18:01:00.000-08:00

Friday Night Postmortem

Chicken and Dumpling (basically chicken soup with matzo balls): The soup was a little bland and the dumplings a bit mushy

Proteins:
Skillet Fried Chicken: Moist but soggy
Texas Style Dry Rubbed Brisket: Actually decent after I resurrected it by drowning it in stock after it dried out while cooking.

Vegetables:
Collard Greens: I was not a fan. I am not sure if they came out right or if I just don't like collard greens
Green Beans: A tad under done

Starches:
Potato Salad: More than a tad under done.
Baked Beans: OK but really just doctored up out of can.
Corn Bread: Under baked

Dessert:
Fruit Cobbler: Decent

Pecan Bars: Pretty good.

There are a few morals here. Don't try to rush your cooking and squeeze you cooking into to short of a time and not get enough sleep.

Also, don't try to many new dishes that you have never made before in the same meal

Tentative Friday Night "Southern" Menu

2012-01-05T11:20:00.000-08:00

Tentative Friday Night "Southern" Menu
Appetizer:

Chicken and Dumpling (basically chicken soup with matzo balls)

Proteins:
Skillet Fried Chicken
Texas Style Dry Rubbed Brisket

Vegetables:
Collard Greens
Green Beans

Starches:
Potato Salad
Baked Beans
Corn Bread

Dessert:
Fruit Cobbler

Hopefully recipes and pictures to follow tonight and tomorrow.

Burger of the Week and Dr. Pepper BBQ Sauce Recipe

2012-01-02T17:48:00.001-08:00

Burger of the Week:
Bollio Roll
Dr. Pepper BBQ Sauce
Sauteed Onions
Fried Salami Strips
1/2 lb beef patty seasoned with fresh ground black pepper
1 half sour pickle cut into rounds
shredded lettuce
Schug Mayo

Recipe for Dr. Pepper BBQ Sauce:
1 Cup Dr. Pepper
1/4 cup of ketchup
1 tsp of garlic powder
1 tsp of onion powder
1/2 tsp chili powder
1/2 tsp of black pepper

Boil the Dr. Pepper until it coats the back of a spoon. Turn down the heat to medium, add all the rest of ingredients, and stir until combined.

A Trio of Latkes

2011-12-26T19:14:00.000-08:00

The Classic:

Makes about 12

5 Large Potatoes

1 Large Onion

3 Large Eggs

1/4 cup Matzoh Meal

Salt and Pepper to Taste

Vegetable Oil for Frying

Shred the onion and potatoes in a food processor. In a bowl combine potato and onion mixture with eggs, matzoh meal, salt and pepper.

Heat about a 1/4 inch of oil in a frying pan over medium heat. Grab about a baseball's worth of the potato mixture and form a patty.

Fry on each side until brown.

Sweet Potato Leek:

Makes about 12

2 Large Potatoes

2 Large Leeks

5 Large Eggs

1/4 cup Matzoh Meal

Salt and Pepper to Taste

Vegetable Oil for Frying

Shred the leeks and sweet potatoes in a food processor. In a bowl combine sweet potato and onion mixture with eggs, matzoh meal, salt and pepper.

Heat about a 1/4 inch of oil in a frying pan over medium heat. Grab about a baseball's worth of the sweet potato mixture and form a patty.

Fry on each side until brown.

Parsnip Zucchini:

Makes about 12

2 Large Parsnips

2 Large Zucchinis

3 Large Eggs

1/4 cup Matzoh Meal

Salt and Pepper to Taste

Vegetable Oil for Frying

Shred the parsnips and zucchinis in a food processor. In a bowl combine potato an onion mixture with eggs, matzoh meal, salt and pepper.

Heat about a 1/4 inch of oil in a frying pan over medium heat. Grab about a baseball's worth of the parsnip an zucchini mixture and form a patty.

Fry on each side until brown.

Burger of the Week

2011-12-14T20:04:00.000-08:00

Burger of the week: A 1/2lb hand formed beef patty with cripsy corned beef, onions, schug mayo, sweet and sour ketchup on a kaiser roll.

Chulent results and my award winning chulent recipe

2011-12-13T09:57:00.000-08:00

I went with the name "Vegetarians Need Not Apply" and I won!!!!! Here is the approximate recipe:

This makes roughly the equivalent of 2 deep 9X13s

3 lbs of potatoes pealed

3 large onions sliced

1 bags of barley

1 bag of beans

3 boxes of beef stock

1 large garlic sausage (think about a foot long and an inch thick) sliced

2 medium sized Italian sausages sliced

2 lbs beef stew meat

Fat and meat for 2 lamb breasts

2 small kishkas

2 lbs assorted smoked cold cut ends (my local butcher saves the ends of their cold cuts and sells them at a discount)

1/2 an envelope of onion soup mix

Paprika

Chili Powder

Black Pepper

Honey

Ketchup

Saute the onions with the lamb fat and meat on medium heat until they start to brown and then let cool.

Add the beans, barley and beef stock to a very large foil pan (the ones that are about twice the size of a 9X13).

Quarter the potatoes and add them.

Add all the meat products, making sure that all pieces are roughly the same size.

Add both kishkas, breaking on up, and adding the other whole.

Add the onions with the remaining lamb fat and lamb meat.

Top with the onion soup mix, honey, ketchup, chili powder, pepper, and paprika to taste.

Mix, cover with foil, and cook at 225F for about 24 hours.

Name My Chulent

2011-11-30T06:28:00.000-08:00

I am entering the Chulent cook-off for my shul. They have asked us to come up with a name for our chulents. I am looking for suggestions. Please post your ideas in the comments to this post.

To give you an idea about my chulent, but not give away all my secrets, it should be rich, with a smokey note, and touch of heat.

Thanksgiving, it just never ends and I think I like it

2011-11-29T20:18:00.000-08:00

OK so the past few years we have been invited out for thanksgiving, so I did not get to be in charge of the big meal on turkey day. While I did make green beans and cranberry sauce for the meal we went to on Thursday, I passed on making the turkey and dragging it over to our host. I did not want deal with it, or pay for it.

But of course I could not, not make turkey for the season, so I decided so make Thanksgiving part 2 Friday night. We were a smaller crowd so I did a bone out, butterflied, stuffed, and rolled turkey breast.

The stuffing recipe was very basic. I sauteed 4 large onions, in way more oil then is healthy, about an inch worth, until the onions are golden. At that point add matzoh meal until it absorbs most of the oil, but is not dry. Continue cooking the the stuffing until it is lightly browned. Cool and and stuff it in the turkey.

I recommend getting it boned and butterflied by your butcher. I tied it to keep its shape. I wrapped it in beef fry to help keep it moist. I roasted it at 350 *F covered until it hit an internal temperature of about 160*F.

I put a layer of onions, celery, and bell peppers under the turkey and added some chicken stock to the pan to keep the turkey from drying out.

Burger of the Week

2011-11-23T18:53:00.000-08:00

1/2 lb ground beef on a kaiser roll with ketchup sauteed onions and mushrooms and homemade shoestring oven fries.

Why I Hate Greenbean Casserole, and What I Plan On Doing About It

2011-11-22T20:23:00.000-08:00

Here is the thing about green bean casserole, it is just plain bad. It is generally make with inferior processed products. Canned green beans by definition are already overcooked in the canning process, and then you go and cook them again. Canned cream of mushroom soup soup also not exactly high quality stuff. One thing I do have to admit, I like the French's onions. Now I realize they are not exactly high quality or healthy but they are tasty. Although they tend to get a bit soggy in a casserole. All together makes for a rather unhealthy dish with mediocre flavor and a mushy texture.

Here is what I am planning on doing about it:
1. Just don't do it. Don't make the casserole. Green beans can be delicious, roasted, steamed or sauteed as long as they are not overcooked.

2. If you must have your casserole, use fresh green beans. Also, sweat some fresh mushrooms covered so the liquid does not evaporate and mix it a roux and some cream. To make it non-dairy (parev) use margarine or oil in the roux and soy milk.

My Mother's Cranberry Relish 2 Ways

2011-11-21T09:38:00.000-08:00

Just like in every movie where a guy is being hassled by the cops, you can do this the easy way or the hard way. Both of these can be made ahead of time. I actually like this better the day after I make it so the flavors have time come together. First the easy way which is the way my mother does it:

1 Can Whole Berry Cranberry Sauce
1 Can Mandarin Oranges Drained
1 Can of Crushed Pineapple Drained
1 Package of Strawberry (or other red jello) made per directions on the box

Break up the jello with a fork and mix in the cranberry sauce, mandarins, and pineapple. Chill and serve.

And now the hard way, or the way I do it:

2 Bags of Fresh Cranberries
1 Bottle of Cherry 7-Up
1 Can Mandarin Oranges Drained
1 Can of Crushed Pineapple Drained
1 Package of Strawberry (or other red jello) made per directions on the box

Add the cranberries and the Cherry 7-Up to a medium sized pot on medium high heat until it comes to a boil. After it comes to boil turn it down to a simmer and cook until reduced by half.
Break up the jello with a fork and mix in the cranberry, mandarins, and pineapple. Chill and serve.

Article in the Daily Northwestern about the closing of Malibu Pizza

2011-10-31T20:05:00.000-07:00

http://www.dailynorthwestern.com/city/kosher-restaurant-closes-due-to-lack-of-community-interest-1.2653177#.Tq7eA_TqdgG

I have to say I take issue with the tone of the quote from Kenny. It is tough for everyone these days. Even so if you are at EJ's on Saturday night it is packed. Let me know what you think in the comments.

Guest Post at YeahThatsKosher.com

2011-10-31T07:52:00.000-07:00

Check out my guest post over at http://www.yeahthatskosher.com/

Alton Brown is Awesome!!!

2011-10-06T20:23:00.000-07:00

Went to a Q&A and book signing with Alton Brown tonight. The man is hilarious and really nice. We was just as nice as I remember him from the last time I saw him. He signed 2 books, 1 poster, and 1 t-shirt for me.

Got a little news about one of his new projects. He is going to be doing some e-cookbooks, with videos and they are going to be called "25" as each one will have 25 applications (recipes).

Just like last time he let the kids go first for the signing. He had some good lines during the Q&A but I can't really remember them.
He mentioned that he will have some other new projects that he thinks Good Eats fans will like next year.

Tentative First Night Rosh Hashana Menu

2011-09-22T20:28:00.000-07:00

There is a custom in the Jewish religion to eat symbolic foods called Symonim (translated as signs) on the first night of the new year holiday Rosh Hashana. Instead of just serving them as is I like to incorporate them into composed dishes. The list includes beets, apples, leeks, honey, cabbage, pomegranate, carrots, black eyed peas, dates, fenugreek, fish, and meat from the head of an animal, usually a fish, and gourd.
Here is what I am going with this year:
Beet carpaccio with apple and leek slaw and honey vinaigrette
Herb and onion topped gefilte fish
Beef and rice stuffed cabbage in a pomegranate tomato sauce
Pomegranate BBQ sauce Braised beef cheek with date, carrot, and sweet potato tzimmus
Honey baked turkey breast with apple and butternut squash stuffing
Sauteed beet greens
Black eyed peas with fenugreek

Recipes and pictures to follow early next week.

Another one bites the dust...goodbye Kosher Subway

2011-09-06T19:48:00.000-07:00

Chicago is not kind to its kosher restaurants. We lost our kosher subway. Food was OK, but prices were a bit high for deli sandwiches. Still a loss. See the announcement from their Facebook page below:

Kosher Subway

Yes, it's official. Skokie Kosher Subway has officially closed it's doors today. Unfortunately, Walgreens bought the strip mall where we were located. We considered moving locations, but it took us 2 years to find this location and we did not want to go through the process again. We did not expect it to happen so soon, but another Subway has purchased our franchise and was eager to close the deal. We are so thankful to all of you who have been so supportive!
Shabbat Shalom!

New York Trip Restaurant Round-Up

2011-09-05T07:26:00.000-07:00

On my recent trip to New York I decided not to go to any fancy steak places. I hit three restaurants while I was there below are my reviews:1. Smokey Joe's in Tenneck, NJ: Food was OK but nothing special. I had the pulled brisket sandwich and the meat seemed a bit a stringy and dry. My wife had the burger that also seemed a little dry and both our buns did not seem fresh. For a BBQ place their house BBQ sauce leaves something to be desired, maybe a little bit of heat. There fries seem fresh and good. the include corn brad and onion jam as a free started that is excellent. I also had a couple of their sausage as an appetizer, and was very disappointed. The hand no sear on them, the texture was grainy, and they fell apart as soon as I cut into them. The decor was cute but I could hear the owner yelling at someone on the phone.

2. Olympic Pita in Midtown: Pretty typical middle eastern place, but honestly I was to full from lunch to enjoy it. I order the chicken soup and it was inedibly salty. It tasted like it came for a mix. I order a falafel plate that was decent. The place wine and sparkling water on table trying to get you to buy it which I find tacky.

3. Carlos and Gaby's in Brooklyn: The food was good but the service was horrible. Their web site says they open at 11 but they do not open the doors until noon and even then they are not really ready. The lunch specials are a pretty good deal. I had the two taco ordered on soft and and one crunchy both were tasty. I also ordered the Philly egg roll but they forgot to provide the sauce. My wife ordered a chicken fried steak sandwich that was supposed to come with nacho, which they forgot. When did finally get them they were just a sad little bag of flour tortilla chips.

Stop the presses!!!

2011-08-04T13:58:00.000-07:00

It looks as if Slice of Life/ Hy Life Bistro will now be taking credit cards starting after the 9 days. They made this announcement about 20 minutes ago about 3:35 central time on Facebook.

Maybe this is the year for the Cubs too!!

And now we have confirmation from the Manager Geoff Winner!!!

Another one bites the dust...Goodbye Devon Fish and Pizza

2011-08-03T09:27:00.000-07:00

Again Chicago struggles to support another kosher restaurant. Devon Fish and Pizza has officially closed their doors according their Facebook page. This place just never seemed to gain traction, maybe it was the awkward sounding name? I was there only a few times and i found their food decent, although I have heard from other that it was inconstant. I never did taste their sushi although at least their original sushi menu seemed very "mock Krab" heavy.

While it is sad we lost another restaurant I can't say I am surprised. These days I assume a kosher restaurant will fail in Chicago and then am pleasantly surprised if it survives.

Homemade iced cinnamon buns

2011-07-04T18:48:00.001-07:00

Lemon Poppyseed Bread with Blueberry Jam

2011-06-26T15:04:00.001-07:00

I used the bread maker again. Came out even better this time. I think in order to get a good crust you really need to pull it out hot and not let it cool in the bread maker.

Bread:
Bread Flour 3.25 Cups
Water 1.5 cups
Yeast 1.5tsp
Poppy Seeds 3 Tbsp
Dried Crushed Lemon Peel 2 Tbsp
Sugar 2 Tbsp
Salt 2 tsp
Margarine 3 Tbsp

I added it all in the bread maker and let it do its magic.

Jam:
6 Cups of Blueberries
3 Cups Sugar
Zest of 1 lemon
Lemon Juice 1/4 cup

Great mistake

2011-06-12T17:50:00.001-07:00

So I was trying to make roasted garlic bread in my bread machine. I accidentally turned off the machine at the time I was supposed to add the garlic. I decided to just bake them based loosely on a method from Alton Brown. The pulled the dough out of the bread machine shaped it studded it with roasted garlic and let it rise. The important part here is slashing the top of the loaf, the corn starch wash, and the water pan in the oven. These work together to create a great crispy crust along with a soft crumb. Odds are this loaf won't make it past tomorrow night.

Bread machine success

2011-05-22T13:30:00.001-07:00

Bread machine success

Bread machine fail

2011-05-22T05:40:00.001-07:00

Bread machine fail

2011-05-19T15:53:00.001-07:00

Got 4lbs natural casing hotdogs. Oh yeah!!!

First attempt with the bread machine.

2011-05-16T18:36:00.000-07:00

Thank you Jessica Rine for the bread machine.

The crumb was pretty soft, fluffy, and consistent. The crust was not bad but a little softer then I would like. Probably because I did not pull the bread out when it was hot, but rather let it cool in the machine.

Recipe:
3.25 cups of bread flour
2 tsp salt
2 Tbsp margarine
3 Tbsp sugar
1 3/8 cup sugar
1.5 tsp (1 envelope) active dry yeast

Follow the directions on your bread machine!!!

2011-05-10T17:42:00.001-07:00

Burger of the week

2011-05-03T18:58:00.000-07:00

Burger of the week

This something I am going to try and do, if not every week, often. I am going to try and come up with interesting burgers. So here goes:

I will start from the bottom and work my way up:
Bottom half of a toasted bun, soft crumb but a little harder crust so it does not fall apart
Mayo mixed with spicy brown mustard spread thinly. This provides a "waterproof" layer as well as some richness and a little bit of sharpness
Fresh raw spinach for some earthiness and crunch
Sauteed mushrooms for some more savory earth flavor
1/2 lb all beef patty seasoned with just fresh ground black pepper. I do not add salt as kosher meat is pre-salted
Sauteed onions for sweetness
Ketchup because I love ketchup because it is sweet and tangy all at the same time
Top half of the toasted bun

TLC's response

2011-04-04T18:51:00.000-07:00

‏טיין לי צאו commented on your link.
"We're working on it by cooking them longer in the fryer, but if the sauce comes on the side then it isn't the same. We already have plain fried wontons. The Hunan Wonton is one of those products that is really good fresh, but 30 min later it gets a bit soft. It's supposed to be 1/2 crispy. I'm going to fry them longer, and see how the sales of them go, and if people continue to order them then we will keep them on. Thanks for the input."

The problem with Tein Li Chow's Hunan Wonton.

2011-04-03T18:07:00.000-07:00

I have confirmed my concerns about the Tein Li Chow's Hunan Wonton. If you toss it in the sauce they become soggy quickly. I suggest providing the sauce on the side for dipping. Otherwise the flavor was good.

Grilled 3 cheese sandwich

2011-03-31T21:04:00.001-07:00

Grilled 3 cheese sandwich

Ingrediesnts:
2 slices of a high quality soft white bread. Italian loaf works well
1 Slice Munster Cheese
1 Slice Yellow Cheddar Cheese(The Sharper the Better)
1 Slice Pepper jack Cheese
1 Tablespoon of butter at room temperature

Put the three slices of cheese between the bread. Spread 1/2 the butter on the outside of both the top and bottom slices of bread. Place the sandwich in a COLD frying pan. IMPORTANT THE PAN MUST START COLD. Turn the heat on to medium, no more no less. Too hot and the bread will burn before the cheese melts. Too cold and the cheese will never melt and you your bread won't get crispy. Cook on each side until golden brown and delicious, roughly five minutes per side but keep an eye on it.

Serve with some creamy tomato soup and enjoy.

2011-03-31T07:58:00.001-07:00

What is your favorite type of cheese for a grilled cheese sandwich?

Alton Brown's Chili modified to be kosher and shabbos crock-pot friendly

2011-02-16T20:55:00.000-08:00

Alton Brown's Chili modified to be kosher and shabbos crock-pot friendly

Ingredients

3 pounds stew meat or whatever is on sale
2 teaspoons oil
2 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
1 diced green bell pepper
1 diced red bell pepper
1 diced medium onion
1 teaspoon chipotle powder or smoked paprika
1 medium can of tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin

Directions

Place the meat in a large mixing bowl and toss with the oil. Set aside.

Heat a cast iron skillet over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer and meat to the crock-pot.

Saute the peppers and onions in the pan that you browned the meat in. Add the vegetable to the crock-pot along with the salsa, tortilla chips, spices, and tomato sauce. Cook on low

Yields 4 servings but can be easily scaled up to fit your crowd. Also you can go vegetarian with this one my skipping the meat and adding a bag of kidney beans directly to the crock-pot instead.

Garnish with onions, jalapeños, and corn.

My post about the Shallots bar menu including the private message, saved to my blog.

2011-02-15T20:09:00.000-08:00

Daniel Peikes
‎Shallots Bistro raised their bar menu prices, NOT COOL. They ruined a good thing of being cheaper then @kens diner

16 January at 21:52 · ·

Chava Sara Siebzener likes this.
- Alyssa 'Block' Gordon why how much is stuff now?
  16 January at 21:59 ·
- Ronit Peikes burgers start at $11m but don't include fries anymore. also, they only come with lettuce, pickle and tomato. you pay extra for any topping- grilled onions are $3 extra, so is avocado. pineapple is $2 and mushrooms are $4 extra. it's crazy
  16 January at 22:02 ·
- Ronit Peikes also, for the chicken, you pay $2 extra for any glaze- list price is just plain chicken.
  *and the burgers only start at $11 not $11m :)
  16 January at 22:03 ·
- Daniel Peikes Also charging extra for a dipping sauce for your Chicken is really dumb!!!
  16 January at 22:03 ·
- Karen Hoffman Zimmerman I still haven't gone to the bar menu despite them being so close by to me. That was a dumb move.
  16 January at 22:03 ·
- Karen Hoffman Zimmerman Mendy made me a great mushroom and grilled onion hamburger for me for shabbat. Thank you Mendy :)
  16 January at 22:05 · · 1 person
- Daniel Peikes everyone should just cook more at home.
  16 January at 22:06 ·
- Alyssa 'Block' Gordon wow that's really stupid!! why mess it up. see now they are getting greedy!
  they should see this post- we should start a protest
  16 January at 22:06 ·
- Daniel Peikes I think everyone should start their own posts about this and tag @shallots bistro then then will get the message as it will show on their page.
  16 January at 22:09 ·
- Max Friedman And they haven't updated their online menus in months (Summer 2010? Really?) so you don't know the prices have changed until you actually sit down.
  16 January at 22:21 ·
- Ronit Peikes these newest changes only went into effect at the end of last week
  16 January at 22:55 ·
- Rifi Bleichman that is really awful...
  16 January at 22:59 ·
- Joseph Jacoby I went there tonight and what would have costed $32 ended up being $50+
  16 January at 23:03 ·
- Yoni Asher go to Tailgators
  17 January at 07:06 ·
- Dovid Freedman Remember when the Burger Buddy was $5? Sigh.
  17 January at 08:01 · · 1 person
- טיין לי צאו This is a job for....Tein Li Chow Man!
  17 January at 12:17 ·
- Daniel Peikes ‎@טיין לי צאו thanks for having a value menu!!! You have done a great job of keeping the consumer in mind!
  17 January at 14:19 ·
- Winnerauto Repairs you should write a review on their page!
  17 January at 15:54 ·
- Daniel Peikes I tagged them in the original post so if you go to their page and and toward the top click Shallot and others is shows on their page.
  17 January at 15:57 ·
- Shallots Bistro
  First of all we thank you very much for your feedback, it is very important to us.
  We do feel your pain, the fries are back on and included with the burgers as of mid January.
  The new bar menu is posted on our website:
  http://www.shallotsbis...See more
  06 February at 13:53 ·
- Daniel Peikes
  ‎@Shallots Bistro I appreciate your response and we thank you for adding the fries back. You guys do a great job as far as quality and ambiance and I understand that there is a cost associated with that. In my opinion and a again this is ...See more
  06 February at 15:13 ·
- Shallots Bistro
  The short version of my answer: Thank you for your compliments. We appreciate those as well :)
  
  It is not specified on the menu, but the fries are served with the burgers. The rest of the items stay the same as listed (we are still charging f...See more
  06 February at 18:06 ·
- Daniel Peikes check out my notes to see shallots full response to this. It is very honest answer and I think everyone should read it. I want to personally thank Sam for it!
  Saturday at 19:55 ·
  
  Between You and Shallots Bistro
  Shallots Bistro 06 February at 19:35 Report
  I am sending it in private only because I don't want to bore all your friends with the details of the restaurant business, feel free to post any points you think are helpful at anytime...But you asked some good questions and I owe you some answers.
  
  The issues with the previous, non-a la carte menu was a combination of two issues. A- We were loosing money on many of the items simply because we made mistakes in the original pricing. B- Our expectations & customers ordering habits were totally out of whack...
  
  A- The baskets were not priced at profit, the wings were priced lower than the kosher takeout restaurants and was obviously our mistake. You are paying $7.99 to $9.99 per LB at any of Chicago's take-away joints (including TLC) you were actually paying 10%-30% more than Shallots old bar menu prices on wings and tenders. (That is before we discuss the hand cut fries that were free, the 5LB take-out minimum quantities TLC has for the $7.99+ per LB item prices).
  
  When guests compare prices, they compare apples to apples. We don't get anything for free, table cloth and napkins alone cost over $1.50 on average per table. Servers min wages, servers insurance, cost us well over $2 per table or average $1 per guest. Believe me, this is just the tip of the iceberg..
  How can we be cheaper than a fast food or take out??
  This is without discussing quality of food at all.
  
  We tried, it is simply not worth it for us....Customers understand that and don't expect us to be cheaper than TLC, Srulies or Kens. We appreciate them.
  
  How did we make these mistakes:
  Shallots typical markup is lower in %percentage than dairy and ordinary kosher restaurants due to the high food costs involved in fine dining. (If a $22 dry aged steak is marked up %50 and sold for $33 we are making $11 on that dish).
  In these low cost/low priced items, we should of worked on a higher % markup due to the fact that the %=$ do not cover extra costs involved (disposables, dips, extra labor for substitutions, all the things that are considered pennies when selling a $40 entrée. They make it or break it on a $7-$14 item). For this we needed the price adjustments. If food cost us $3 and we charge $7, the labor is $2 we will lose money after the dips, disposable, dish-washing, service, linen etc.
  
  B- A la carte. One out of two orders in the burgers would look like this )a real example I pulled off the POS(: $10 Burger, med, add avo, add grilled onions, extra pastrami, egg, well done sweet potato fries baked, BBQ sauce & slice of raw onions...SPLIT...
  
  We NEVER say NO to a customer. I think anyone can see the cost here is going to be more than $10.... And at Shallots we never had this customer before... We are very happy to have them, we are eager to serve them. That is the purpose of the bar menu, it is not built for the traditional Shallots costumer. But we do not want them to take us under...
  So we changed the menu to suit this type of customer as well. We don't want everyone to pay for this either.
  
  One can argue, just raise the price $2 per item and cover all the extras. I am not convinced it's fair or the best solution. It may make us look better, but is it the best solution for the ordinary customer? I think a customer should be able to get a great burger for $11. Just $1 or $1.50 more than red-robin, and the food cost there is 13%-18%, they are open 375 days a year... Our food cost is way way higher and we will be open in 2011 only 236 regular dinner nights. So all in all 1.50 more is extremely reasonable.
  
  I think by now I touched or answered most of the points you stressed. I thank you for your patients, thank you for listening. If you have any questions/comments please feel free to respond.
  
  If you want to continue reading, be my guest...There is one major item in kosher restaurants that most customers don't think of at all. They think kosher is more expensive because that is what they see in the stores when they go shopping. They have no idea that actually the kosher food cost is very small peanuts compare to kosher "overhead" (I am not talking about cRc fees & Mashgiach).
  
  If you asked red robin to be open 236 days, they would tell you it's impossible, the overhead will kill them. We are open 236 days, and we pay insurance, rent, salaries, utilities, dues etc. for 365 days. Fast food kosher joints will be open 286 to 336 days, because Fridays & sometimes Saturdays are even better than regular weekdays.
  For a sit-down restaurant that 90% of it's sales are dinner, Friday does not exist, and Saturday only works in the winter time, if at all.
  
  Successful restaurants are those that are making a profit of 10%, if you ask them to close 25.5% of the year they would think you are crazy... It is a huge expense that non-kosher customers have no reason, and will not pay for.
  But that is 80% of our "kosher" costs. Not the food costs.
  We are proud and happy to close on Shabat and holidays, don't get me wrong I am not complaining. But it costs so much in the food-service industry mostly because our "upside" is so small (10% profit) and our downside is so big...
  
  I hope this helps a bit to understand the unique challenges of a kosher fine dining restaurant that is out of the tri-state area ...
  
  Best,
  Sam Wasserman
  Daniel Peikes 12 February at 19:47
  Sam,
  First I am sorry I did not get back to you earlier but I have been a bit under the weather. I want to thank you for sending me your previous message. It definitely clears things up, and I appreciate your honesty when it comes to admitting the mistakes that were made. I completely understand the costs involved as I grew up around the kosher food business. The prices seem fair and I can now completely understand the need to raise them. I honestly do enjoy myself when I come to your restaurant. Thanks.
  Your satisfied and now well informed customer,
  Daniel Peikes
  Shallots Bistro 13 February at 18:10 Report
  Always a pleasure!
  At your service,
  Sam

EJ's Pizza:Initial Impression

2011-02-14T18:59:00.000-08:00

I stopped in there for a on their opening on day, Sunday. They open their door at 11:00. I was there by 11:15. There was line already to order but is was not crazy. First the good. The pizza decent. It can give any kosher pizza shop here (Chicago) a run for their money. I had a plain cheese slice and a mushroom slice. Cheese was pretty good, it was a little heavy on the sauce for me, but that is just my opinion, and the crust was excellent.
Now the bad. They have a major logistics problem. When you enter through the front door you naturally go to the cash register to order, th only problem is it is supposed to be cafeteria style and you are supposed to start at the other end of the room and pick what you want and then pay. I love a good onion rings, so I asked if they had home made onion rings and apparently they only have the frozen breaded type, so I didn't even bother ordering them. I did order the garlic knots and I was disappointed. They where a little bit to bread like, I was expecting more chew and they were a bit bland, they needed more garlic.

I will give them a little while and do a full review sometime soon.

Leftover Burritos

2011-01-31T19:45:00.000-08:00

1 Medium Flour Tortilla
1 Piece Leftover Chicken
1/2 Bell Pepper
1/2 Medium Onion
1 Tablespoon Mayonnaise
1 Teaspoon Hot Sauce
1 Teaspoon Olive Oil

Remove the chicken from the bone and cut into strips. Slice the pepper and onion into long strips. Saute the peppers, onions, and chicken in the oil. Warm the tortilla in the a low oven. Mix the hot sauce and mayonnaise and spread a thin layer on the tortilla add the chicken, peppers, and onions and roll up. Enjoy!

Chicken Wings with spicy duck sauce

2011-01-30T20:07:00.000-08:00

12 Chicken Wings
1 Cup All Purpose Flour
1.5 Liters Vegetable Oil

Spicy Duck Sauce
1 Cup Duck Sauce
1 Tablespoon Soy Sauce
1 Teaspoon Red Pepper Flake

Split the two parts of the wings by cutting with a pairing knife at the joint. Dust the wings with the flour. Fill a pot or a tabletop deep fryer with the oil making sure not to over fill and heat to 400F. Drop the wings in to the oil, no more than six pieces at a time. Fry until brown, roughly five minutes per batch.

Spicy Duck Sauce
Mix the duck sauce, soy sauce, and red pepper flake. Stir to combine.

Curried Sweet Potato Chips with Lemon Mint Yogurt Sauce

2011-01-29T21:31:00.000-08:00

Ingredients:

1 medium sized sweet potato
1 Tablespoon curry powder (suggestion: The Spice House's Hot Curry Powder )
3 Tablespoons Olive Oil

Lemon Mint Yogurt Sauce:
1 Cup plain yogurt
1 Tablespoon lemon juice
1 Tablespoon Fresh Chopped Mint

Preheat oven to 500F. Slice the sweet potato into thin slices. Toss slices of sweet potato with olive oil and hot curry powder. Spread out on a sheet pan so none of the slices are touching. Bake until the are crispy and start brow.

Combine the yogurt, mint, and lemon juice in a small bowl and stir to combine. Spoon over the chips while they are still hot and serve immediately.

Shallots Review

2010-09-15T21:22:00.000-07:00

OK so last week my wife and I went to Shallots and sat in the main dinning room, mainly because we had gift certificates to use.

First of all, I do love the look of the new place. It has a very natural feel. The stone look makes me feel like I am dinning in European wine cellar, which in my opinion is a good thing. The one problem I did have was that I think the lighting was a little to dim, but I tend to like my restaurants well lit.

I started out with the Spicy Tuna Crunch sushi roll which was delicious with good balance of flavor and texture. Oh and remember how people used to say "If you are going to Shallots eat first or you will be hungry", well that no longer applies for the most part. The sushi was generous portion.

My wife and I split the grilled skewer platter which I was not impressed with. The portion was small for $32, and the food was not cooked at that well. Especially the lamb that had both a funny texture and taste.

We both ordered stakes, although I wanted the Ribs but they were out of them. I had the grilled szechwan and my wife had the bordelaise. Both steaks were cooked well, but the flavors of the sauces seemed to be a bit strong and overwhelmed the flavor of the meat.
also both steaks came with a garnish of a sprig of rosemary stuck in them that I thought kind of looked stupid. On the menu it says that my wife's steak was supposed to come with crisp onion rings in the plural, but all she got was one sad onion ring that circled the rosemary.

We ordered the Layer Mousse Cup & Chocolate Terrine which was tasty but the portion size could have been a bit bigger and I would have preferred more chocolate and less raspberry in the Mousse cup.

Overall a nice experience, but next time I think I will sit at the bar for the cheaper menu and let you know how that is. Although, from what I hear it is supposed to be pretty good.

What is the deal with Chalavi?

2010-09-14T20:27:00.000-07:00

What is the deal with Chalavi? I keep trying to go in there but there hours suck. At first they said they were going to do breakfast but they did not open until 8 AM. Then they changed their open time to 10 AM, so I guess breakfast is totaly out. I walked over there at about 8:20 PM tonight to find out they close at 8. So I guess I will have to try again another today.

2010-09-14T13:47:00.001-07:00

Culinary Question of the Day:What do you like on your baked potato?

2010-09-14T13:45:00.001-07:00

Culinary Question of the Day: What do you like on your baked potato?

My Mother's peanut butter flowers

2010-09-13T09:16:00.001-07:00

Lots of people asked for this recipe after Ahuva's kiddush...these are the little peanut butter flowers that my mother makes-

Warning: The recipe makes a TON! You can use a cookie cutter to cut out small shapes and scraps can be snacked on or saved to use as crunch in an ice cream.

Peanut Butter Flowers

Layer 1:

16 oz dark chocolate

16 oz honey

2 T water

2 c Chunky Peanut Butter

4 c Chopped Peanuts

8 c Rice Krispies

Melt choc, water and honey, add peanut butter, peanuts and rice krispies. Spread over 1 cookie sheet and 1 9x13 pan

Layer 2:

14 oz white chocolate

1 ½ c creamy peanut butter

Melt together and spread over layer 1

4 oz choc chips

Melt and drizzle with a thin tip in a straight line going up and down, making lines ½” apart. Use a toothpick to make lines through the chocolate lines in the opposite direction.

Chill and cut out with a small cookie cutter for shapes or cut into small squares. Yield 1 large cookie sheet and 1 9x13 pan

Why I hate buying Kosher fish in Chicago

2010-09-12T19:41:00.000-07:00

OK so the way I see it there are only 3 choices in where to get fish under hashgacha in Chicago currently, and each has its own issues.
1. Jewel: The issue at Jewel is that the if you come in the afternoon or evening, they never have a fish monger manning the kosher fish counter. Usually someone will come over from the non-kosher meat counter to help you, but the usually they have no clue what they are doing and end up making a complete mess of the butchering, leaving both scales and bones on the fish. Now I do have to say the guy there in the morning named Forest is the man. He always gets me the freshest stuff and does a good job butchering it.

2.Hungarian: A few years ago Hungarian closed their full service fish counter and now has limited amount of fresh pre-cut fish. It is usually cut OK but the selection is limited and you are stuck with it in the weights they cut it.

3.Roberts: This place is on Devon. I went in there for the first time in years. The place seemed smelly and dirty to me. Everything was literally buried in ice so you could not see it. The selection seemed small for a place dedicated to fish. They only had farmed salmon, and they only have tuna by special order.

My suggestion is get to Jewel at about 8 AM or talk to local competent halachic authority about the correct way to buy kosher fish from a place that does not only sell kosher.

Update on details of Wednesday Night's Sushi

2010-09-11T20:03:00.000-07:00

I ended up going with an Alaskan salmon maki with a chipotle honey mayo and a tuna sashimi with honey chili oil vinaigrette.

2010-09-08T09:02:00.001-07:00

Culinary question of the Day:What is your favorite traditional Rosh Hashana(Jewish New Year) dish?

First Night Rosh Hashanah Menu

2010-09-07T20:50:00.000-07:00

Homemade Round Challah
Sushi-Details TBD
Vegetable Soup
Mushroom Farfal
Tongue with Cabbage
Pomegranate Glazed Turkey Breast with Pomegranate infused craisin bread stuffing
Beef Cheek with Carrot, Sweet Potatoes, Date and Fig Tzimus
Roasted Butternut Squash and Apples
Hot Beet and Leek Salad
Apple Galette

Pickle Problem

2010-07-19T13:50:00.000-07:00

OK so next time I will make sure to use a food safe bucket. If you are going to try and pickle at home do not not use a Home Depot "Homer" bucket. It is not considered food safe. I ended up with red bits in my brine, and decided to throw it out. I did check the pickles before I chucked them and it looks like about 50% of them would have been good the other 1/2 were either hollow or mushy. If at first you don't succeed......

Pickle Power

2010-07-12T20:41:00.000-07:00

OK so I am fan of pretty much anything fermented. Now I know many of you guys are going to be like "EWW, isn't fermented rotten." And you would be kind of right. Fermentation is what is responsible for good bread, good beer, good cheese, good wine, and of course pickles. Every so often I get brave enough to try and make my own pickles. I have only had mediocre results thus far, but I got up the guts to try again. As a base I used this as a recipe:http://www.wildfermentation.com/resources.php?page=pickles

I use a 5 gallon orange plastic bucket from home depot:http://www.homedepot.com/h_d1/N-5yc1vZ1xmi/R-100087613/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053

I did about a 1/2 a dozen small to medium sized pickling cucumbers. I made 2 gallons of brine with 1 cup of salt. I used kosher salt because that is what I had in the house, but I usually use fine pickling salt. I filtered the water through my Brita pitcher. I think it gets rid of some of chlorine out of the water so it does not kill the good bacteria lactobacillus:http://en.wikipedia.org/wiki/Lactobacillus

I boiled about 1/4 of the water to dissolve the salt in and then let it cool. I added 2 bunches of dill plus a little bit more of flowering dill from my balcony. 1 head of garlic each clove peeled and smashed. Then I added the cucumbers and the brine on top of it with a few pinches of whole black peppercorns from http://www.thespicehouse.com/ .

I added a heavy plate to prevent the pickles from floating up and put a towel on top of the bucket to prevent bugs and dirt from getting in,

Here are some pictures of what it looks like today, day 1. I will hopefully update with pictures daily. It should take about a week to ferment.

Shavous Wine Dinner Menu Pot Luck

2010-05-09T19:32:00.000-07:00

Ok here is what we came up with:

4 Courses:

1. Sweet Onion Crostini (Daniel Rubin) paired with a rose` (David Zigun)

2. Cream of Potato Leek (Daniel Peikes) paired with a white (Daniel Peikes)

3. Poached Salmon with cream sauce (Daniel Peikes)

Lasagna (Daniel Rubin)

Spinach Strawberry Salad (David Zigun)

Avocado Salad (David Zigun)

Pasta Salad (Avi Zip)

Potato Grattan (Avi Zip)

Paired with red wine (Daniel Rubin)

Corn Bread (Daniel Peikes)

Herb Butter (Daniel Peikes)

Paired with red wine (Daniel Rubin)

4. Cookie dough cheesecake and white chocolate cheesecake (Ronit Peikes) paired with a sparkling wine. (Avi Zip)

Wine choices and recipes to follow

Crock-Pot Meaty Mushroom Barley Soup

2010-04-15T20:37:00.000-07:00

http://peikescookbook.blogspot.com/

Crock-Pot Meaty Mushroom Barley Soup

OK folks this one can take a while so I am going to include a quick version as well.

1lb Stew Meat

3 Large Onions cut in a large nice

1lb carrots Sliced

½lb of Mushrooms Quartered

½ lb of beef bones

½ a bag of pearled barley

First I’ll give you the quick version. Dump it all in a crock-pot, season with salt and pepper to taste, cover it with water and let it cook for at least 4 hours.

Now I’ll give you the long version. This should all be done in this specific order and do not clean the pan between steps. This recipe is dependent on building layers of flavor. Brown the meat and bones in a skillet with a little olive oil on all sides. Remove the meat and bones into the crock-pot. In the same skillet sauté the onions until light brown then add the mushrooms to skillet with the onions and cook until the mushrooms are browned. Add the mushrooms and onions into the pot along with carrots and barley. Season the soup with salt and pepper to taste, cover with water and cook on low for a minimum of 3 hours.

Hawaiian Burger with Onion Marmalade beef fry and jalapeño mayo

2010-04-13T20:59:00.000-07:00

Hawaiian Burger with Onion Marmalade beef fry and jalapeño mayo
Chop 4 large sweet onions and cook in a small saucepan on low heat covered with olive oil, salt, and pepper until the the time on a brown color and break down into a paste. Form a patty from just a 1/3 lb of ground chuck seasoned with pepper. Cook in a skillet over high heat about 5 minutes on each side or until medium. While the burger rests fry 4 strips of beef fry and grill a slice of canned pineapple on the same pan you cooked the burger. While that cooks toast an onion roll and mix a tablespoon of mayo with as much green jalapeño pepper sauce (green Tabasco) as you dare. Now it is time to build your burger in order:

1.Bottom of the bun

2.Jalapeño Mayo

3.Lettuce

4.Beef Patty

5.Onion Marmalade

6.Pineapple

7.Beef Fry

8.Top of the Bun

2010-04-12T21:00:00.001-07:00

http://ping.fm/Mj8aP

Homemade Gnocchi and Mushrooms Sautéed in Butter with Parmesan and Chives

2010-04-12T20:58:00.001-07:00

Homemade Gnocchi and Mushrooms Sautéed in Butter with Parmesan and Chives

Bake 1 lb of potatoes scoop it out of the skin. Mash it till is has a smooth consistent texture. Make a well and gently fold in 3 egg yolks, 1 cup of flour and salt and pepper to taste. Roll the dough into a 1/2 inch diameter snake and cut into 1/2 inch pieces. Sauté a dozen or so sliced mushrooms in more butter then is healthy spiked with a little olive oil to stop it from burning. While the mushrooms are cooking bring a large pot of water to a boil and blanch the Gnocchi for 2 minutes in boiling water. Drain the pasta and add it to the mushrooms with more butter. Sautee till until the pasta and mushroom are lightly browned. Serve in a bowl garnished with parmesan and chives.

Shabbos Menu

2010-01-21T21:21:00.000-08:00

Shabbos Menu

Meatballs, I make them a super sweet red sauce which is basically canned tomato sauce, honey, brown sugar, duck sauce and ketchup. They are being served in little puff pastry cups

Roasted Veggies: Onion, Yellow Squash, Zucchini, and assorted colored bell peppers. Seasons with olive oil, salt and pepper and roasted on a sheet pan at 350 for 20 minutes.

Royal Blend Rice (a mix of several types of rice and other grains) with onions, chopped fried pastrami, and Italian Sausage. Boil the rice per the instructions on the box. Sweat the onions, then fry the pastrami and brown the sausage in the pan with the onions. After the rice is cooked add it to pan with sausage, pastrami, and sausage.

Glazed Corned Beef: Get a raw corned beef (AKA a pickled brisket) I cheated and used a pickled Deckle Roast which is similar. Braise in apple juice for 2 hour at 350 covers. Then smear on a glaze of ketchup, mustard, and duck sauce. Cook covered for 1/2 hr. They uncover and cook for another 1/2 hour. Let it cool and cut against the grain.

Stuffed and Wrapped chicken breast: Butterfly a chicken breast pound it flat. Put some shredded corned beef in the middle and roll the chicken around it. Wrap a piece of pastrami and cook in the oven at 350 until the chicken is white all the way through.

Dessert:

Apple Crisp: Apples sliced thin topped with margarine, maple and brown sugar oatmeal and flour baked for about an hour uncovered at 350.

Cherry Turnovers: Puff pastry triangles filled with canned cherry pie filling baked at 350 for about 20 minutes.

Leftover Chicken

2010-01-19T16:56:00.000-08:00

OK I know everyone is getting bored with with hearing what I am eating 3 meals a day. I am going to try and share more recipes. So here goes:

I had some leftover chicken that I needed to figure out what to do with. Added some green and red bell pepper and sliced an onion, sautéed quickly with a little Soy Sauce. Serve with leftover salad and leftover rice or leftover potatoes. This totally breathes new life into that leftover roast chicken that is not nearly as good as when it was fresh.

2010-01-16T22:25:00.001-08:00

http://ping.fm/VdTaE
Makor HaChaim Chinese Auction @ the Double Tree Skokie Catering By Hy Life

The event was well done overall. The linen was top notch and room was well put together. The Starbucks theme was nice without being overdone. The menu was well composed. It included a vegetable soup, sautéed veggies, coconut crusted fried chicken cutlet, grilled cicket breast with honey mustard sauce, meatballs, beef kabobs, chicken kabobs, roast potatoes, and two types of salad. The proteins were all delicious, although one of beef kabobs had a big piece of fat on it. The potatoes here bit one dimensional, bland and under cooked. Dessert ended up being a bit of a disappointment as it was pretty standard bakery fare from Breadsmith. The only entertainment this year was some background music by Ellie Cooper and I don't think anyone missed the fact that there was no major act. Overall, a great night out.

2010-01-15T09:37:00.001-08:00

Culinary Question of the Day: What is your favorite kind of bagel?

Breakfast Day 5

2010-01-15T04:46:00.001-08:00

2 Eggs over easy, 2 peices of white toast and a grapefruit.

2010-01-14T21:53:00.000-08:00

Friday Night Menu:
Chicken Soup
Meatballs
Roast Chicken
Roast Potatoes
Spinach Mushroom Noodle Kugel
Chocolate Cake

Guests are bringing the salad and I don't diet on weekends

Day 4 Dinner

2010-01-14T21:39:00.003-08:00

2 hot dogs, 3 peices of white bread, pickles and saurkraut

Day 4 Lunch

2010-01-14T21:38:00.000-08:00

1 Strawberry Yougurt, 1 Peanut Butter Sandwich, some iceberg lettuce and a clementine

Day 4 breakfast

2010-01-14T05:08:00.000-08:00

2 eggs over easy made with a little canola spray (Oh how I miss you butter). 2 peices white toast (ran out of whole grain) and a grapefruit.

Day 3 Dinner

2010-01-13T20:02:00.000-08:00

2 medium baked potatoes with cheese, red peppers, and onion. Not sure if I am eating enough because I have not felt the greatest. I may just need to drink more. What do you think, do I need to drink more? Eat more? Eat differently?

2010-01-13T09:20:00.003-08:00

peikescookbook.blogspot.com/

2010-01-13T09:20:00.001-08:00

day 3 lunch:leftover chili and broccoli from dinner last night. No rice this time, 2 pieces of whole grain bread instead.

2010-01-13T04:34:00.001-08:00

http://ping.fm/TNm6H
Day 3 Breakfast Same as yesterday 2 peices whole grain toast with colby jack cheese and a grapefruit.

2010-01-12T19:57:00.001-08:00

oh yah I mixed some white ricw in w/ the chili

2010-01-12T19:39:00.001-08:00

Day 2 Dinner:Beef Chili made with green and red bell peppers, onions, beer, spices and tomato sauce and steamed broccoli.

2010-01-12T14:30:00.001-08:00

day 2 lunch:2 pieces whole grain bread with peanutbutter some bagged iceberg salad and a clementine

2010-01-12T05:49:00.001-08:00

culinary question of the day:what do you like to spread on your toast for breakfast?

2010-01-12T05:45:00.001-08:00

breakfast day 2 two pieces whole grain toast with colby jack cheese a grapefruit and a tall glass of water

2010-01-11T20:12:00.001-08:00

dinner day 1:Pasta with mushrooms onions and garlic sauteed in olive oil, sauteed spinach, and two clemintines

2010-01-11T16:15:00.001-08:00

Day 1 Lunch:2 pieces of whole grain bread with peanutbutter, some cucumber and a clementine. I was tired and hungry in the afternoon.

2010-01-11T05:38:00.001-08:00

day 1 breakfast 2 packages or maple and brown sugar aotmeal with a little 2 percent milk and a texas ruby red grapefruit.

2010-01-10T15:27:00.001-08:00

http://ping.fm/KIm7L
OK just got back from the market. Got some eggplant and zuccinni(sp?) that I am going to try again for the first time in a long time. I also got some romain to make some better salads. Some bagged spinach for salad or to be cooked as a side or to be added to fillings. I got some fresh Broccoli which I love. I got regular cucumbers for salads as well as some kirbys and hot peppers to make some homemade pickles. I got some bell peppers and onions to compliment protiens, and the peppers can also be a good snack on their own or as part of a salad. I got some clementines and apples for something sweet.

2010-01-10T15:17:00.001-08:00

http://ping.fm/hcnRh
OK just got back from the market. Got some eggplant and zuccinni(sp?) that I am going to try again for the first time in a long time. I also got some romain to make some better salads. Some bagged spinach for salad or to be cooked as a side or to be added to fillings. I got some fresh Broccoli which I love. I got regular cucumbers for salads as well as some kirbys and hot peppers to make some homemade pickles. I got some bell peppers and onions to compliment protiens, and the peppers can also be a good snack on their own or as part of a salad. I got some clementines and apples for something sweet.

2010-01-10T15:16:00.001-08:00

OK just got back from the market. Got some eggplant and zuccinni(sp?) that I am going to try again for the first time in a long time. I also got some romain to make some better salads. Some bagged spinach for salad or to be cooked as a side or to be added to fillings. I got some fresh Broccoli which I love. I got regular cucumbers for salads as well as some kirbys and hot peppers to make some homemade pickles. I got some bell peppers and onions to compliment protiens, and the peppers can also be a good snack on their own or as part of a salad. I got some clementines and apples for something sweet.

2010-01-10T11:21:00.001-08:00

http://ping.fm/Lw9bu
OK today I start working on my plan to eat healthier. I am going to try and open my palet up to more vegetables and try and cut back on the complex starches and fats. More to coke
http://ping.fm/eAFOo

2010-01-03T14:06:00.001-08:00

testing

2009-12-22T20:49:00.001-08:00

http://ping.fm/VQtvI

Harbor Grill Review
Went to Harbor grill for dinner tonight. Started out with the Firecracker Maki. Tempura sushi roll with raw tuna, salmon, and mock crab and jalapenos. It was tasty but it could have been rolled a little tighter. I had the sautéed striped bass that was supposed to come with herbed potato dumpling, winter vegetables, and a mushroom jus. The fish was tasty but not particularly memorable. I did not see anything that looked like dumpling to me on the plate. The green beans were a little under done. They did not bring bread to the table till the entree was being server, pumpernickel raisin with olive tapenade on the side, an odd combo in my opinion. My wife had a cumin salmon burger with mango chutney and curry aioli. She seemed to like it and said she would order it again. It came with tasty fries that I had with some of the aioli. I think they make the best kosher fries in the city. The waiters and bus boys hang out in the back of the restaurant talking on their cell phones which I found distracting. Dessert was horrible, some dry stale frozen chocolate sponge cake with strawberry ice cream and a cranberry sauce.
The room had a warm feel to it. Service 5 out of 10. Food 5 out of 10. Ambiance 6 out of 10. I would go back but I was under whelmed based on the buzz that this place got.

2009-12-22T20:48:00.001-08:00

http://ping.fm/pI4pB
Harbor Grill Review
Went to Harbor grill for dinner tonight. Started out with the Firecracker Maki. Tempura sushi roll with raw tuna, salmon, and mock crab and jalapenos. It was tasty but it could have been rolled a little tighter. I had the sautéed striped bass that was supposed to come with herbed potato dumpling, winter vegetables, and a mushroom jus. The fish was tasty but not particularly memorable. I did not see anything that looked like dumpling to me on the plate. The green beans were a little under done. They did not bring bread to the table till the entree was being server, pumpernickel raisin with olive tapenade on the side, an odd combo in my opinion. My wife had a cumin salmon burger with mango chutney and curry aioli. She seemed to like it and said she would order it again. It came with tasty fries that I had with some of the aioli. I think they make the best kosher fries in the city. The waiters and bus boys hang out in the back of the restaurant talking on their cell phones which I found distracting. Dessert was horrible, some dry stale frozen chocolate sponge cake with strawberry ice cream and a cranberry sauce.
The room had a warm feel to it. Service 5 out of 10. Food 5 out of 10. Ambiance 6 out of 10. I would go back but I was under whelmed based on the buzz that this place got.

2009-12-10T15:42:00.001-08:00

Culinary Question of the day: what is your favorite comfort food?

2009-12-09T15:33:00.001-08:00

Culinary Question of the day:What are your favorite baked potato toppings?

2009-12-06T08:28:00.001-08:00

Culinary Question of the day: What is your favorite kind of beer?

New Kosher Chicago Subway Review

2009-11-11T11:11:00.000-08:00

Stoped in there for a quick lunch as I am off for Veterans Day today. I ordered the Spicy Italian $5 value meal. I consisted of a 6" sandwich of "pepperoni" and salami(I think although the guy behind the counter was not sure either) plus all the fixings, a medium sized soft drink and a bag of chips. I ordered it on a white sub bread, the options were white or wheat sub bread, toasted with green bell peppers, jalapenos, banana peppers, pickles, lettuce, sweet onion dressing. Ronit (my wife) ordered the meatball marinara of white. I also ordered the ministrone soup. The portions size was small but then again what do you expect for only $5 in the kosher world. The bread, meat, and vegtables were tasty. The soup was a bit thin and bland in my opinion and I go a whole bay leaf which is never pleasant. The place seemed clean although it is new. The service was OK, quick enough although they seemed a bit unorginized but we can chalk that up to it being the first day. There was a steady stream of people most taking to go but there was pleanty of room. They also have a party room in back which I think is a plus.

2009-11-09T17:11:00.001-08:00

Ecologically Responsible Eating VS Enjoying Eating Out
http://ping.fm/Z22mE

2009-11-09T16:59:00.001-08:00

Ecologically Responsible Eating VS Enjoying Eating Out
http://ping.fm/zaoCE

Ecologically Responsible Eating VS Enjoying Eating Out

2009-11-09T16:13:00.000-08:00

Let me start by saying I understand the reason for eating local, seasonal, sustainable, organic, free range food. I minored in Biology focusing in Ecology. So many of the chefs that compete on shows like Top Chef say they focus on cooking in this style. In fact my culinary hero Alton Brown recently did a show all about sustainable fish.
I guess that is a good thing if that works for them.

Here is the thing, when I go out to eat and spend my hard earned dollars I want to be treated like royalty. I love meat, which is not a very ecologically friendly product. I like to try foods from far off lands, because eating foods from these places will probably be the closest i ever get to going to many of these places. I like pretty looking food, and pesticides do a great job at killing bugs that make foods look ugly. I want strawberries in December. I want nice fatty tuna in my sushi. Call me a torturer of baby cow but I love the sweet fatty taste of veal. I have never had Foie gras but when I can afford it I will. I may be an evil person but if I am paying for food at a restaurant that is my right.

2009-11-08T19:37:00.001-08:00

100 Things Restaurant Staffers Should Never Do
http://ping.fm/SyTtb

100 Things Restaurant Staffers Should Never Do

2009-11-08T19:28:00.000-08:00

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.”

40. Never say, “Good choice,” implying that other choices are bad.

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It’s irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when it’s tip time. Be consistent throughout.

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.

55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

59. Do not leave place settings that are not being used.

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.

62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.

62(a). Do not let a glass sit empty for too long.

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

64. Specials, spoken and printed, should always have prices.

65. Always remove used silverware and replace it with new.

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.

67. Never stack the plates on the table. They make a racket. Shhhhhh.

68. Do not reach across one guest to serve another.

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.

73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.

75. Do not ask if someone is finished when others are still eating that course.

76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.

77. Do not disappear.

78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.

79. When someone orders a drink “straight up,” determine if he wants it “neat” — right out of the bottle — or chilled. Up is up, but “straight up” is debatable.

80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.

81. Know what the bar has in stock before each meal.

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.

84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.

84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

86. If a few people signal for the check, find a neutral place on the table to leave it.

87. Do not stop your excellent service after the check is presented or paid.

88. Do not ask if a guest needs change. Just bring the change.

89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)

92. Never play a radio station with commercials or news or talking of any kind.

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.

95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.

96. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”

97. If a guest goes gaga over a particular dish, get the recipe for him or her.

98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.

99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.

100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.

Bonus Track: As Bill Gates has said, “Your most unhappy customers are your greatest source of learning.” (Of course, Microsoft is one of the most litigious companies in history, so one can take Mr. Gates’s counsel with a grain of salt. Gray sea salt is a nice addition to any table.)

2009-11-08T16:50:00.001-08:00

I am not a big fan of Mayo or most things mayo based. Now I understand the need for fat to prevent the bread from getting soggy that is ussually played by the part of the mayo. So what can I use that is not mayo based that will provide the requisite fat to prevent the bread from getting soggy?
peikescookbook.blogspot.com

2009-10-29T17:15:00.001-07:00

Culinary Question of the Day:What is your favorite shape of french fry?

2009-10-28T18:23:00.001-07:00

culinary question of the day:what is your favorite kind of candy?

2009-10-21T04:39:00.001-07:00

where is best kosher asian/sushi in Manhattan? Extra points if they have teppanyaki or hibachi.

2009-10-20T19:49:00.001-07:00

I love mesh but they need to really finish the full mobile version.

2009-10-20T18:37:00.001-07:00

where is best kosher asian/sushi in Manhattan? Extra points if they have teppanyaki or hibachi.

2009-10-17T19:40:00.001-07:00

Has anyone ever made a spicy cranberry sauce? I am not taking about a relish but an actual sauce for chicken or other protiens. Adding red pepper flake along with something sweet like a fruit juice seems like a good contrast to the tartness of the cranberries. Thoughts?

Peikes' Cookbook

Rye Bread First and Second Try

Burger of the Week

Friday Night Postmortem

Tentative Friday Night "Southern" Menu

Burger of the Week and Dr. Pepper BBQ Sauce Recipe

A Trio of Latkes

Burger of the Week

Chulent results and my award winning chulent recipe

Name My Chulent

Thanksgiving, it just never ends and I think I like it

Burger of the Week

Why I Hate Greenbean Casserole, and What I Plan On Doing About It

My Mother's Cranberry Relish 2 Ways

Article in the Daily Northwestern about the closing of Malibu Pizza

Guest Post at YeahThatsKosher.com

Alton Brown is Awesome!!!

Tentative First Night Rosh Hashana Menu

Another one bites the dust...goodbye Kosher Subway

New York Trip Restaurant Round-Up

Stop the presses!!!

Another one bites the dust...Goodbye Devon Fish and Pizza

Homemade iced cinnamon buns

Lemon Poppyseed Bread with Blueberry Jam

Great mistake

Bread machine success

Bread machine fail

First attempt with the bread machine.

Burger of the week

TLC's response

The problem with Tein Li Chow's Hunan Wonton.

Grilled 3 cheese sandwich

Alton Brown's Chili modified to be kosher and shabbos crock-pot friendly

Alton Brown's Chili modified to be kosher and shabbos crock-pot friendly

Ingredients

Directions

Yields 4 servings but can be easily scaled up to fit your crowd. Also you can go vegetarian with this one my skipping the meat and adding a bag of kidney beans directly to the crock-pot instead.

My post about the Shallots bar menu including the private message, saved to my blog.

Daniel Peikes‎Shallots Bistro raised their bar menu prices, NOT COOL. They ruined a good thing of being cheaper then @kens diner

EJ's Pizza:Initial Impression

Leftover Burritos

Chicken Wings with spicy duck sauce

Curried Sweet Potato Chips with Lemon Mint Yogurt Sauce

Shallots Review

What is the deal with Chalavi?

My Mother's peanut butter flowers

Why I hate buying Kosher fish in Chicago

Update on details of Wednesday Night's Sushi

First Night Rosh Hashanah Menu

Pickle Problem

Pickle Power

Shavous Wine Dinner Menu Pot Luck

Crock-Pot Meaty Mushroom Barley Soup

Hawaiian Burger with Onion Marmalade beef fry and jalapeño mayo

Homemade Gnocchi and Mushrooms Sautéed in Butter with Parmesan and Chives

Shabbos Menu

Leftover Chicken

Breakfast Day 5

Day 4 Dinner

Day 4 Lunch

Day 4 breakfast

Day 3 Dinner

New Kosher Chicago Subway Review

Ecologically Responsible Eating VS Enjoying Eating Out

100 Things Restaurant Staffers Should Never Do

Daniel Peikes
‎Shallots Bistro raised their bar menu prices, NOT COOL. They ruined a good thing of being cheaper then @kens diner